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I could be wrong, but I believe the unit on the pasta ingredient is supposed to be pounds, not cups - that is, I think it should say 1/2 lb uncooked pasta, which is about 2 cups. I followed the recipe under this assumption and it was perfect. Also, I agree with a previous reviewer that you shouldn't omit the Parmesan.

Surprisingly tasty. I did what others did by adding a full cup of pasta. I used wheat shells. I also used an entire small can of tomato paste and ended up using an entire quart of chicken broth. Very enjoyable dish. Quick, easy, satisfying!

Love it love it~ Made it for my grandbabies who
both are riddled with allergies, we used rice pasta
and Queso Fresca goat cheese. Then I made it for
myself, at home using spelt pasta, yummy and so
nourishing.

This was fairly
quick and tasted
great. I added 4
cloves of garlic,
organic garbanzo
beans and used the
juice from the can
and the chicken
broth. I doubled the
pasta to 1 cup. The
fresh parsley,
e.v.o.o and parm
cheese is a must.

This is a terrific
basic recipe. I
used red peppers
instead of celery
and extra garlic (I
put some in right
near the end as
well). I doubled the
amount of pasta to
make it a hearty
first course. It
only took about an
extra cup of liquid
to cook (I used
broth from cooking
the garbanzos) and
an extra tablespoon
of tomato paste.
It's true as other
reviewers noted that
a good freshly
grated parmesan is
key.

I had to review this dish again. I have made it twice a week since the first time I made it a couple of months ago. So easy...and so satisfying. The ingredients can be finessed to a point with what you have on the shelf -- and the garbanzos give it such a hearty texture. I love it...and so does everyone else I have given the recipe to!

This dish is wonderful...can easily be made fully vegetarian, too. Great for a quick, satisfying lunch or paired with a salad for dinner. Leftovers heat up well...great as a side with fish. Agree that good parmesan is key...and don't forget to hit it with fresh parsley!

I love garbanzo beans but have yet to find a fantastic garbanzo bean pasta sauce. Tried to give this one some more flavor by adding a half of a cinnamon stick... gave it a little more depth. Next time will use cinnamon stick and a little orange zest and maybe a smidge of rosemary or sage.

I really love this recipe - I have made it many times as a main course for myself and for my vegetarian family (substituting with vegetable broth). It is always enjoyed by everyone immensely - the key is to use a very good parmesaen cheese, as that is what adds such great flavor to this dish.

I loved this, but my husband went in search of the cereal. I'm a salt lover, so I used regular chicken broth, and it was too salty for me. Try Health Valley's veggie broth instead, it's my new all-purpose broth, and it's lower in sodium.

Yum! A great summer meatless dish that even my diehard carnivore boyfriend loved. The one-pot aspect is superb as well - so easy to make after a long day at work. Omitted celery, doubled garlic, bay leaves & tomato paste.

This was such an easy one-pot weeknight meal. I nearly always have all the ingredients on hand. I might skip the celery next time. I couldn't find low-salt chicken broth, so it was very salty. If that happens again, I would use half chicken broth, half water.

I doubled the recipe and used it twice for a main dish and everyone loved it. I used three or four small bay leaves instead, which gave it a more intense flavor. Easy, tasty, meatless, filling, and liked equally by kids and adults...